With restaurants shutting down one after another, it has added ‘food’ to his list of woes
Restaurants and hotels have been shutting down for the last few months, ever since the ‘Shawarma’ incident, which led to the death of a student. It has apparently become ‘food-conscious’. We have been aware of or at least doubtful of the quality of food that is served to us, and yet, we wait for an event of gigantic proportions, in this case death, to react. One is left to wonder whether we were always aware of our rights or is it the latest fad that everyone is following. One thing is clear; seeds of panic have been sown. We dread to eat out, we fear the food we eat and we will not be surprised if anything, (after worms and centipedes, anything seems possible) turns up in the food we eat.
The top rung restaurants come out with justifications, while the mid level ones do not even bother to do so as they wait out the probation period silently until they can start functioning again. In most cases, the restaurants get back some of their customer base. The only difference being, people are more cautious and more aware. For how long is a question best left unanswered.
The reason for the bad quality of food served in restaurants may be manifold; the unhygienic conditions, improper storage of perishables and also the bad quality of food supplied to the restaurants and hotels by the suppliers. In the Food Safety Commission’s recent crackdown on sub-standard food quality, it has been found that the restaurants ordered to be closed down have been violating several of the food safety norms.
Asked about why no express actions were taken until the issues are raised by the public, Food and Safety Commissioner, Anil Kumar said, “We have just 120 odd inspectors. We have been doing the maximum we can. With this limited manpower, it works better to respond to citizens’ complaints.” He said that there are hundreds of pending cases in the courts regarding food safety but adds on a positive note, “We will be safe soon. More and more restaurants are switching to standardised food materials.”
Abraham Chaly, owner of Café Mojo restaurant said, “All these issues are due to negligence. Restaurants should take care to meet the standards when buying food products. The mindset of the people will return to normal once hotels and restaurants begin to exercise some caution.”
Tejas, a college student in the city, said, “We have significantly cut down our restaurant visits. It is disturbing that even big names have fallen under sub-standard quality. As long as people aren’t sure that the food they eat is good or bad, their current attitude towards restaurants might not change.”
Meanwhile, another BBA graduate Chandra said, “Food served in restaurants has always been this way. Only when something happens, there is some sort of commotion. It will all settle down soon. I enjoy eating out, and will continue to do so. “
Isn’t it high time for restaurants, hotels and the Food Safety Commission to restore the people’s faith in them? Or retain the trust of customers? If they are trying to do that, why do incidents compromising food safety occur? A crackdown on the root cause of the problem is necessary, be it the source of the food or the conditions in restaurants. Citizens have to turn vigilant to assist the Food Safety Commission and report when food safety norms are compromised.
Eating home-cooked meals is the best alternative. Restaurants and hotels should rediscover their mottos of ‘Customer is God’, if not with service, then at least with the quality of food being served to them.
Restaurants and hotels have been shutting down for the last few months, ever since the ‘Shawarma’ incident, which led to the death of a student. It has apparently become ‘food-conscious’. We have been aware of or at least doubtful of the quality of food that is served to us, and yet, we wait for an event of gigantic proportions, in this case death, to react. One is left to wonder whether we were always aware of our rights or is it the latest fad that everyone is following. One thing is clear; seeds of panic have been sown. We dread to eat out, we fear the food we eat and we will not be surprised if anything, (after worms and centipedes, anything seems possible) turns up in the food we eat.
The top rung restaurants come out with justifications, while the mid level ones do not even bother to do so as they wait out the probation period silently until they can start functioning again. In most cases, the restaurants get back some of their customer base. The only difference being, people are more cautious and more aware. For how long is a question best left unanswered.
The reason for the bad quality of food served in restaurants may be manifold; the unhygienic conditions, improper storage of perishables and also the bad quality of food supplied to the restaurants and hotels by the suppliers. In the Food Safety Commission’s recent crackdown on sub-standard food quality, it has been found that the restaurants ordered to be closed down have been violating several of the food safety norms.
Asked about why no express actions were taken until the issues are raised by the public, Food and Safety Commissioner, Anil Kumar said, “We have just 120 odd inspectors. We have been doing the maximum we can. With this limited manpower, it works better to respond to citizens’ complaints.” He said that there are hundreds of pending cases in the courts regarding food safety but adds on a positive note, “We will be safe soon. More and more restaurants are switching to standardised food materials.”
Abraham Chaly, owner of Café Mojo restaurant said, “All these issues are due to negligence. Restaurants should take care to meet the standards when buying food products. The mindset of the people will return to normal once hotels and restaurants begin to exercise some caution.”
Tejas, a college student in the city, said, “We have significantly cut down our restaurant visits. It is disturbing that even big names have fallen under sub-standard quality. As long as people aren’t sure that the food they eat is good or bad, their current attitude towards restaurants might not change.”
Meanwhile, another BBA graduate Chandra said, “Food served in restaurants has always been this way. Only when something happens, there is some sort of commotion. It will all settle down soon. I enjoy eating out, and will continue to do so. “
Isn’t it high time for restaurants, hotels and the Food Safety Commission to restore the people’s faith in them? Or retain the trust of customers? If they are trying to do that, why do incidents compromising food safety occur? A crackdown on the root cause of the problem is necessary, be it the source of the food or the conditions in restaurants. Citizens have to turn vigilant to assist the Food Safety Commission and report when food safety norms are compromised.
Eating home-cooked meals is the best alternative. Restaurants and hotels should rediscover their mottos of ‘Customer is God’, if not with service, then at least with the quality of food being served to them.
